Add ground ginger and garlic and sauté for about 3-5 minutes until they no longer smell raw

Add the curry leaves and sauté for 20 seconds or so. Make sure your spices aren't catching at the bottom of the pan. Add a little bit of oil if they are and sauté

Add chopped tomatoes, sprinkle salt, and stir everything together and allow to cook till the tomatoes are soft and mushy. You should start to see the oil separate too

Add the tamarind paste and stir through. Allow to cook for a couple of minutes

Add the red chilli powder and turmeric powder, stir and allow to cook for a minute

Add the boiled eggs, mix through, coating the eggs with the masala and allow to simmer for 5 minutes. If the curry looks dry, add a little water and allow to simmer for a minute longer

Your coconut milk goes in last. Stir through, and allow to simmer for another 5 minutes

Voila!

Serving suggestion: This simple and delicious curry tastes great with plain steamed basmati and also with parathas. You could also add some fried potato halves to the curry along with the eggs for a more substantial meal!